Wipe the duck dry and set aside.
Combine all the remaining ingredients, except banana leaves, in a bowl and mix well.

Rub the duck outside with this
mixture and fill the center of the duck with the remainder.

Close the openings of the duck with
bamboo skewers.

Wrap in several layers of banana
leaves parchment paper or foil and steam for 50 minutes.

Transfer duck to a moderate oven and
bake at 350ºF for 30 minutes.

Remove banana leaves, cut duck meat
up in small pieces and serve with stuffing.

When cooked, the meat should be so
tender that it falls off the bones.

Note: The flavor of this excellent
duck will be even better if the final roasting is done over a slow charcoal fire rather
than in the oven; be sure to turn the duck several times if cooking over charcoal.